Caramel vanilla coconut cake - How to cook homemade coconut caramel cake recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

caramel sauce

🥗Healthier: homemade caramel

💰Cheaper: store-bought caramel

Homemade can be healthier and cheaper if made in bulk.

Start by making caramel with 80 grams of sugar and 2 tablespoons of water in a baking tray on the stove.

Wait for the sugar to start boiling and turn brown, shaking it occasionally to ensure even cooking.

Once the caramel is ready, set it aside to cool.

In a glass bowl, combine 1 tin of condensed milk, 4 eggs, 80 milliliters of double cream, and 2 teaspoons of vanilla extract. Mix well until smooth.

Spread the cooled caramel in a baking dish and pour the vanilla mixture on top.

Bake the vanilla mixture in the oven for 15 minutes at 180 degrees Celsius.

While the vanilla mixture is baking, prepare the coconut sponge by mixing 100 grams of melted butter, 100 grams of caster sugar, and 2 eggs in a bowl.

Add 200 grams of plain flour, 1 teaspoon of baking powder, and 2 tablespoons of grated coconut to the mixture and mix until well combined.

After 15 minutes, check the vanilla mixture; if it is still soft, add the coconut sponge mixture on top and return to the oven for another 15-20 minutes.

Bake until the sponge is set and golden, checking for doneness after 15 minutes.

Once baked, let the cake cool completely before removing it from the baking dish.

Dust the top with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens